Gluten-Free Roasted Butternut Squash

November is Gluten-Free Diet Awareness Month and entrepreneur, working mother of three, and 4x New York Times bestselling cookbook author Danielle Walker is the ultimate expert on gluten-free, grain-free, and dairy-free recipes like this Roasted Butternut Squash with Maple Sage Brown Butter. Featured on Today ShowE! News, and The Doctors, Danielle has been open about her diagnosis of severe autoimmune disease (Ulcerative colitis) which led her to change her diet and learn how to re-create her favorite dishes without gluten, grains, and daily. 

Her ability to whip up delicious grain-free and gluten-free recipes for all types of occasions, from comfort food to holiday favorites and kids’ meals, has garnered her millions of devout fans worldwide. Danielle has sold over 820,000 copies of her cookbooks and Celebrations was named “one of the best gluten-free cookbooks of all time” by MINDBODYGREEN.

For holiday gatherings and seasonal eats, Danielle shares healthy ingredient swaps and substitutions to put a gluten-free, grain-free, and dairy-free twist on classic meals that look and taste amazing! 

Roasted Butternut Squash with Maple Sage Brown Butter

AUTHOR: Danielle Walker –


PREP TIME: 10 mins 

COOK TIME: 20 mins TOTAL TIME: 30 mins


  • 1 medium butternut squash (peeled and cubed)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 ground pepper
  • 2 tablespoons salted butter
  • 10 fresh sage leaves
  • 1 tablespoon grade A maple syrup (honey for SCD)
  • 1/2 teaspoon cinnamon


  • Preheat oven to 400 degrees.
  • Peel, seed, and dice the butternut squash.
  • Toss the butternut squash in olive oil, salt, and pepper. Spread it evenly on a cookie sheet.
  • Roast the squash, tossing occasionally, until tender and slightly browned, about 20 minutes.
  • Heat the butter and sage leaves over medium-high heat, swirling it around the pan every couple of minutes. Once the butter foams up and starts browning, remove from heat. You want it to be a light amber color, but not burned.
  • Add the maple syrup and cinnamon, then pour the butter sauce over the squash. Adjust the salt and pepper to your liking.

See also: Pumpkin Risotto for Halloween

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Subscribe to our weekly newsletter and get
• FREE Competitions
• FREE Digital Magazines
• HOME and FAMILY News
And much more…

You have Successfully Subscribed!